It’s a scientific fact that eating pork, beans, or greens at the beginning of a new year brings you great luck-just imagine if we put all three of those things together in a single dish. This is so satisfying and delicious that even if it brought me bad luck, I’d still make it. Best served with some crusty, toasted bread.
Ingredients
- 12 ounces bacon, sliced into 1-inch pieces
- ½ cup diced onion
- ½ cup diced celery
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper, or to taste
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 2 tablespoons tomato paste
- 4 cloves garlic, finely minced
- 4 cups chicken broth
- 1 cup water
- 1 large bunch Swiss chard
- 1 (15.5 ounce) can cannellini beans, drained
- 1 ¼ cups orecchiette pasta
- 1 tablespoon freshly grated Parmigiano-Reggiano, or to taste (Optional)
- 1 drizzle olive oil (Optional)
- 1 pinch red pepper flakes, or to taste (Optional)
Directions
Step 1
Place a cold soup pot over medium heat. Add sliced bacon. Cook, stirring occasionally, until most of the fat has rendered out and the bacon begins to crisp up, about 5 minutes. Drain off most of the excess fat with a paper towel if desired, leaving about 1 tablespoon in the pot. Add onions, celery, and salt. Saute until and softened onions turn translucent, 5 to 7 minutes.
Step 2
Stir in black pepper, cayenne, dried thyme, dried oregano, and tomato paste. Cook, stirring occasionally, until the tomato paste starts to caramelize onto the bottom of the pan, about 2 minutes. Add the minced garlic, and cook, stirring, for 1 to 2 more minutes. Stir in chicken broth and water and raise the heat to high. Bring to a simmer over high heat; reduce heat to medium and let simmer while you prep the Swiss chard.
Step 3
Remove chard leaves from tough stems. Gather a handful of leaves and slice across in one direction; turn and slice across again. Repeat with remaining chard. Place into a bowl and fill with water. Swish around to remove dirt; transfer washed greens a handful at a time to another bowl to drain.
Step 4
Stir the Swiss chard into the pot and simmer over medium heat until greens become tender, about 10 minutes. Season with salt.
Step 5
Stir in the drained beans and raise the heat to high; bring to a boil. Stir in pasta and reduce heat to medium-high. Cook until the pasta is tender, stirring occasionally, 12 to 15 minutes.
Step 6
Once the pasta is tender, check the seasoning. Serve immediately in large bowls. Garnish with Parmigiano-Reggiano cheese, a drizzle of olive oil, and red pepper flakes.
Chef’s Notes:
Any kind of pork will bring you good luck. You can use pancetta, fresh pork, or pork sausage, if you like.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 293 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat3g | 15% |
Cholesterol25mg | 8% |
Sodium1762mg | 77% |
Total Carbohydrate35g | 13% |
Dietary Fiber6g | 20% |
Total Sugars3g | |
Protein17g | |
Vitamin C17mg | 86% |
Calcium105mg | 8% |
Iron4mg | 21% |
Potassium725mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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